Low Carb Thai-Style Lemongrass Ice Cream Recipe

I love making my own ice cream. Mostly because I can’t have dairy and it’s impossible to find both a low carb AND dairy free ice cream in the stores. It just doesn’t seem to exist. So I bought an ice cream maker and I’ve never looked back!

I enjoy playing off the flavors of the coconut milk simply because that’s what I most often use for making ice cream. So this time around, I played with some Thai flavors and ended up with this lovely and delicious ice cream.

This isn’t an overly sweet ice cream either. At least not as sweet as the store bought varieties. If you prefer a sweeter ice cream, I recommend adding a bit more stevia instead of more erythritol. But I promise, this is nice and sweet as it is. Just a gentle sweetness that is perfect after a larger meal or as an afternoon treat on a hot day.

Bring the coconut milk, lemongrass, vanilla, stevia and lime zest to a simmer in a medium pot.

Simmer for 20 minutes, then add the erythritol and simmer for another 10 minutes.

Temper your egg yolks by removing some of the hot liquid and transferring it to a small bowl. Slowly whisk in the the yolks, and then slowly whisk that mixture back into the pot of simmering coconut milk.

As a clean eater, I’ve become frustrated with the number of low carb recipes that call for a "box of something" as an ingredient. There are so many FAKE low carb foods out there. I mean, they are low in carbs, but the ingredients often leave me scratching my head.

I may not want carbs, but that doesn’t mean I want to replace them with chemicals and garbage! So I started applying low carb eating to my usual clean eating ways, and so far, it's working great!